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Potato Soup with Onions and Cheddar (Pressure Cooked)

Potato Soup with Onions and Cheddar (Pressure Cooked) comes together with Butter Or Oil, Garlic Finely Minced, Pearl Onions Peeled, Potatoes, and Beef Chicken Or Vegetable Stock. Keep it handy for the next time you cook it.

Ingredients

• 2 tbsp
• 1 clove
• 10 oz
• 2 lb
• 6 cup
• 1/2 cup
• 1 cup

Method (preview)

1. 1

   Heat the butter in the cooker.

2. 2

   Saute the garlic, celery, and scallions for a m inute or two.

3. 3

   Stir in the onions and potatoes, tossing to coat with the butter

4. 4

   Add the stock and 1/4 cup parsley.

5. 5

   Lock the lid in place and over high heat bring to high pressure.

6. 6

   Adjust heat to maintain high pressure, and cook for 5 minutes.

7. 7

   Let the pressure drop naturally or use a quick release method.

8. 8

   REmo ve the lid, tilting it away from you to allow any excess steam to escape.

9. 9

   Add the remaining parsley and milk (if using).

10. 10

    Over low heat, gradually stir in th e grated cheese, simmering until the cheese is melted and the soup is hot.

11. 11

    Add salt and pepper to taste before serving.